Tessiner Walnut Bread

Ingredients

• 5 g sourdough starter
• 90 g rye whole-grain flour
• 360 g wheat flour type 1050
• 2 tbsp wheat flour type 1050 (for handling)
• 100 g walnut kernels
• 180 ml milk (3.5% fat)
• 50 g wheat whole-grain flour
• 1 tbsp salt
• 0.2 cube yeast (8 g)

Instructions

1. 1.

   Stir 50 ml warm water (about 30 °C) with the sourdough starter and 50 g rye whole‑grain flour, cover with a damp cloth and let it rise for 14–16 hours at room temperature.

2. 2.

   The next day mix the remaining rye flour with 60 g wheat flour type 1050. Boil 250 ml water, pour in the flour mixture, stir well, then let cool again.

3. 3.

   Coarsely chop walnuts and toast them in a dry pan over medium heat for 3 minutes. Set aside, pour milk over them, and let soak for 1 hour.

4. 4.

   Add the remaining wheat flour with whole‑grain wheat flour and salt to the mixing bowl of a stand mixer and mix. Dissolve yeast in 125 ml water (about 20 °C) and add slowly while stirring gently. Combine the sourdough starter, the dough piece, and the walnut‑milk mixture; mix everything slowly for 5 minutes. Then knead the dough on a faster setting for another 4 minutes and work it by hand into a smooth dough. Let rise covered for 1 hour.

5. 5.

   Divide the dough on a floured surface into 10 portions, shape each into a round, and let rest for 10 more minutes. Shape the dough pieces into small ovals and place five of them with the smooth side down on a baking sheet or kitchen towel dusted with wheat flour. Let the loaves rise covered again for 30 minutes.

6. 6.

   Line a baking tray with parchment paper. Place the loaves on it (flour side up) and cut a shallow slash in the front third with a long knife. Bake in a preheated oven at 240 °C (220 °C fan‑forced; gas stove level 4). Pour one cup of water into a pan and bake the loaves for 5 minutes. Open the oven door briefly to release steam, then finish baking the loaves for another 20 minutes.